Salted caramel ice cream

Ummmmm, holy deliciousness.  I mean really.  This ice cream was GOOD!!  I mean REALLY GOOD!!!  I can't believe it's dairy free.  It tastes uh-mazing!!

Ingredients:

For the ice cream:
2 cans full fat coconut milk
3/4 cup sugar
1 tsp vanilla
pinch of sea salt

For the caramel sauce:
1 cup brown sugar
1/4 cup vegan margarine (Nucoa)
1/4 tsp sea salt
2 TBS milk alternative (I used soy milk)

First, mix the caramel sauce.  In a small saucepan, over medium heat, heat brown sugar, margarine, salt, and nondairy milk, stirring frequently.  Once mixture comes together, increase heat to medium high for 1 to 2 minutes, until it begins to boil and the bubbles move into the center of the caramel.  Remove from heat and let sit and cool while you prepare ice cream.

To make the ice cream base:
Mix cooled coconut milk, sugar, vanilla, and salt in a bowl.  Whisk until sugar is dissolved.  Pour into ice cream machine, and mix according to manufacturer's directions.

To assemble the ice cream, when the base is finished in the ice cream machine, pour into a freezer safe container.  Drizzle caramel over top, and fold in a little.  My caramel sunk to the bottom as it froze, so it doesn't need much mixing.
Store in freezer.

Now go make some!  It's DELICIOUS!!